Recipe: garrett popcorn stores crispy caramel corn
Garrett Popcorn Shops Crispy Caramel Corn
This is a clone recipe.
After positioning a call to Caramel Crisp home offices in Chicago, we discovered that the popcorn chain (working as Garrett Popcorn Shops) was not ready to share the recipe that's responsible for the long lines at its shops.
No problem. After studying the component list on a Garrett container, we went shopping. The elements are common, except for coconut oil. But we discovered that in the personal-care area at Whole Foods Market, where it was described as "" ideal for high-heat cooking."" We let the popping begin. After hours of research study and sampling, we created this delicious, crisp mix.
No white popcorn we tried popped into kernels as large as those we sampled at Garrett. Our smaller sized kernels matched those from the shop for tenderness.
Yield: 13 cups
1 heaping tablespoon solid coconut oil or peanut oil 1 cup unpopped white popcorn 2 teaspoons salt 2 cups light brown sugar 1 cup (2 sticks) salted butter 1 cup light corn syrup 1/2 teaspoon baking soda
When at least 3 of the kernels pop, add staying kernels. Shake bag to distribute salt and drain excess oil; discard unpopped kernels. Step 13 cups of completely popped kernels; spread out on big roasting pan; set aside.
Integrate brown sugar, butter, corn syrup and baking soda in medium heavy pan; heat to boiling over medium-high heat. Cook, without stirring, up until mixture reaches 235 degrees F on a sweet thermometer, about 8 minutes. Remove from heat.
Heat oven to 250 degrees F.
Carefully pour caramel mixture over popcorn. Stir mixture with heat-resistant spatula or buttered wooden spoon to uniformly coat popcorn, working quickly to coat kernels.
Bake popcorn 1 hour, stirring every 10 minutes to continue covering uniformly. Eliminate pan from oven; cool on cake rack. Disintegrate any clumps of corn with your hands.
Nutrition information per cup: 385 calories, 35% calories from fat, 16 g fat, 10 g saturated fat, 35 mg cholesterol, 450 mg salt, 63 g carb, 2 g protein, 1.9 g fiber
Tips for success:
- Use white kernels for tender popcorn.
- Use coconut oil if you can find it. Its saturated fat material is high, it makes a big flavor difference. Like reducing, it is strong at room temperature level. You can use peanut oil as a substitute if you can't find coconut oil.
- During baking, stir carefully to prevent breaking kernels, but stir completely to cover as lots of kernels as possible.
No white popcorn we attempted popped into kernels as large as those we tested at Garrett. When at least 3 of the kernels pop, add staying kernels. Shake bag to distribute salt and drain excess oil; dispose of unpopped kernels. Measure 13 cups of fully popped kernels; spread on big roasting pan; set aside.
Bake popcorn 1 hour, stirring every 10 minutes to continue covering evenly.
